If you’re gluten-free (or just watch your bread intake), you might have thought your days of eating crostini were over.
Think again. This recipe from Emiko Davies’ new book Acquacotta will have you eating those crispy bread appetisers faster than you can say, “get in my belly!”.
All you need to make gluten-free crostini is polenta (cornmeal). Simmer it up until it becomes creamy, then spread it on a tray to set. It will then be ready to cut into toast-sized pieces and grilled with olive oil until crispy.
Emiko tops his crostini with garlic and thyme mushrooms, but you can also try cheese, pesto, roast tomatoes or anything you like.
Polenta Crostini with Mushrooms
What would you put on top of this crostini?
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